Pizza (assuming American cheese is not being used as a topping), Bartlett, 3/5 or 4/5 days this week, dinner.

I have also discovered a very fine vintage of a cola-flavored beverage that has been sweetened, I believe, artificially. I will wash down the aforementioned items with that substance. Chilled, bien sur.

Additionally, over on Crescat, Mr. Thunder notes, "I've had a lot of back and forth with people about cooking while busy, and I notice that I haven't always done a good job explaining exactly how I cook given my relatively limited time." Everything's relative, I guess, but I get antsy taking the time out necessary to cook pasta (and yet find numerous other, non-culinary, ways to waste time--see http://whatwouldphoebedo.blogspot.com). I don't entirely understand how the coq will get cooked in vin, the risotto soaked in some other vin, and the endive braised, all in under, say, 48 hours total, but this Thunder fellow clearly knows a thing or two that I don't about such matters.

*Waddling is male, right? I'm assuming he is, for the purposes of this post.